The Effect of Variety, Length of Storage, and the Baking Process on the Carbohydrate Content and Table Quality of Sweet Potatoes. | Zendy

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The Effect of Variety, Length of Storage, and the Baking Process on the Carbohydrate Content and Table Quality of Sweet Potatoes.

Author(s) -

Mohammed Ali

Publication year - 1959

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.506

Subject(s) - quality (philosophy) , table (database) , food science , degree (music) , mathematics , chemistry , computer science , database , physics , quantum mechanics , acoustics

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